Roast Rack Of
Lamb With Lavender Recipe
Ingredients :
3 racks of lamb
(about 6 lbs. total), at room temperature
7 tablespoons
grapeseed or sunflower oil, divided
Kosher salt and
freshly ground pepper
3 to 6 tbsp.
dried culinary lavender buds
How to Make :
Step 1
Preheat oven to
425°. Pat lamb dry with paper towels, then rub with 2 tbsp. or so of oil.
Season all over with salt and pepper, then coat meaty sides lavishly withlavender buds, pressing them in.
Step 2
Heat 1/4 cup oil
in a large frying pan (not nonstick) over medium-high heat. Sear lamb on all
sides, one rack at a time and pressing into pan to help lavender stay on, about
2 minutes per side. Use more oil if you need to.
Step 3
Put all racks
into pan, meat side up, and roast until an instant-read thermometer inserted in
thickest part registers 140° (for medium rare), 15 to 20 minutes.
Step 4
Move racks to a
cutting board, tent with foil, and let rest 5 to 10 minutes. Slice into chops.
Arrange on a platter and finish with a generous sprinkle of salt and pepper.